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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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Chef Michael Smith Ingredients:
1 cup fresh corn kernels |
1 cup chickpeas |
2 green onions, finely chopped |
1/4 cup bean sprouts |
2 tablespoons olive oil |
1 lemon, juice and zest of |
2 pita pockets |
salt and pepper |
Directions:
1. Place corn, chickpeas, green onions, bean sprouts, olive oil, lemon zest and juice and seasoning into a bowl and toss well.
2. Make a slice along one edge of the pitas, open them up and stuff with the chickpea and corn salad.
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